This Roasted Cauliflower Salad with Feta, Capers, and Red Pepper is a recipe I came up with a few years ago when I had cauliflower in the vegetable crisper that needed to be used. I loved the salad and made it a few more times through the years, but it never was that popular on the blog. So recently I decided this salad must have better photos to get you guys to appreciate how absolutely amazing it is!

And wow, did I ever enjoying eating the leftovers, which lasted for several days in the fridge. So even though we’re probably just barely on the cusp of salad weather this year, I’m sharing it with my very enthusiastic recommendation to make this salad right away!

It’s made with roasted cauliflower and the salad is even quite good served warm, so I guess that makes this perfect for a salad to make when you’re still willing to turn on the oven. Of course, you know how I am when I update a recipe; I made a couple of tiny changes. I decided this time to roast the red peppers with the cauliflower, which I thought was a nice change. And I slightly increased the amount of Feta cheese and capers, and upped the amount of dressing just a bit to make it an even more tangy combination of flavors.

I’m calling it a salad, because it’s good eaten at room temperature or even cold, but you can definitely serve this warm and call it a side dish if you’d like. And if you like those Greek flavors and are a fan of Roasted Cauliflower, I bet you’re going to like it as much as I did.

How to Make Roasted Cauliflower Salad with Feta, Capers, and Red Pepper:

(Scroll down for complete recipe with nutritional information.)

Preheat the oven to 425F/220C. Spray a large baking sheet with non-stick spray or olive oil.

More Delicious Recipes with Cauliflower:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper

Yield6 servings

Prep Time20 minutes

Cook Time30 minutes

Total Time50 minutes

My tastebuds were blown away by this Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper and this tasty cauliflower salad is perfect for a side dish!

Ingredients

Salad Ingredients

1 large head cauliflower, stem and core cut out and cut into small bite-sized pieces

8 oz. Feta cheese, cut into small cubes

1 large red bell pepper, chopped into 1/2 inch pieces

4 T capers

4 large green onions, thinly sliced

Dressing Ingredients

3 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)

2 tsp. Greek seasoning (see notes)

fresh ground black pepper to taste (use a generous amount)

4 1/2 T extra-virgin olive oil

Instructions

Preheat oven to 425F/220C. Spray a large baking sheet with non-stick spray or olive oil.

Cut the cauliflower heads into quarters and cut away the stem and core parts; then cut each cauliflower apart into small bite-sized pieces. (If you cut the cauliflower into larger pieces, then cut down through the stem and pull it apart into smaller pieces, you can eliminate a lot of the crumbly mess you get if you slice through the cauliflower.)

Cut the stem and core part out of the red bell pepper and cut bell pepper into 1/2 inch pieces.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cauliflower is a perfect low-glycemic vegetable for the original South Beach Diet, and this Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper is also perfect for other low-carb eating plans, including Keto.

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I made the Roasted Cauliflower salad recipe the other night. I was excited as i had almost all the ingredients and was looking for a vegetarian dish for something different as i am NOT a vegetarian.
This could have been exceptional if I hadn’t messed it up. I didn’t have mint and really wanted a touch of mint flavor. Normally I would jump in my car and go to the store for the missing ingredient but COVID-19 stopped that activity. All I had on hand was spearmint flavoring….ewwwwwww I ruined a perfectly lovely recipe. I ate it anyway…my advice is skip the mint if you don’t have the spice or fresh mint leaves. I halved the recipe so I still have a half head of caulifower left so I can try again as I really love all the ingredients.

Barb, flavorwise I think it would be fine. I'm not sure how much the goat cheese would melt and stick the cauliflower together (more than the Feta for sure.) Maybe let the cauliflower cool a bit before you toss the cheese in. And please report back how it was.